Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Dough:. | 2. Dissolve sugar in warm water. | 3. Sift the flour into a large mixing bowl, making a well in the center of the flour then pour the baking powder in the well. | 4. Gradually pour in the water solution, stirring until all the ingredients are well combined. | 5. Knead with lard, adding a little at a time, into the dough until smooth and elastic. | 6. Cover and set aside. | 7. Filling:. | 8. Put the cut up pork in a large bowl and season with garlic, ginger, 2 teaspoons sugar, and 2 Tbs. soy sauce. | 9. Mix well and set aside. | 10. In a small bowl, combine 2 teaspoons sugar, cornstarch, 2 Tbs. soy sauce, sherry and water. | 11. Stir well to make a slurry and set aside. | 12. Meanwhile, heat a 12” Dutch oven or wok over high heat, add oil and heat until starting to smoke. | 13. Stir fry pork mixture until browned, about 5 minutes. | 14. Add onion and stir fry 2 more minutes until onions are limp. | 15. Stir in cornstarch mixture and cook until thickened and bubbly. | 16. Cool mixture to room temperature or refrigerate to chill. | 17. Set aside. | 18. Divide the dough and filling into 24 equal portions. | 19. Flatten each portion of dough and roll into a 4” circle, leaving the center twice as thick as the edges. | 20. Cup one circle of dough and place 1 portion of the filling in the center, pressing the filling down with the thumb. | 21. With your other thumb and index finger, gather and pleat the edges of the dough up around the filling in loose folds, meeting at the top. | 22. Twist the top of the dough to firmly seal. | 23. Place on a piece of parchment paper, twisted side up. | 24. Arrange buns on a cake rack in a 12” Dutch oven or the bottom rack of a Camp Chef UDO14 (Ultimate Dutch oven) then the top rack. | 25. Let rise 10 to 15 minutes. | 26. Carefully pour 1 cup hot water into Dutch oven, not getting water on the buns. | 27. Cover and simmer over medium heat until water is evaporated or 10 to 15 minutes. Serve hot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
sugar	3/4	cup		604.485	151.197	0.0	0.0
water	1 1/4	1/4		0.0	0.0	0.0	0.0
purpose flour	4	cups		-	-	-	-
baking powder	2	tablespoons		14.628	7.6452	0.0	0.0
lard	1/4	cup		115.456	0.0	0.0	12.8
lard	1	tablespoon		115.456	0.0	0.0	12.8
pork	1 1/2		boneless cut lean	2558.304	0.0	94.6436	238.6163
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
ginger	1/2	teaspoon	grated	3.015	0.6446	0.0808	0.0382
sugar	4	teaspoons	divided	26.65	5.0007	0.8342	0.41600000000000004
soy sauce	4	tablespoons	divided	43.2	4.0104	7.5672	0.07200000000000001
cornstarch	1	tablespoon		30.48	7.3016	0.0208	0.004
sherry	1	tablespoon		-	-	-	-
water	1/4	cup		0.0	0.0	0.0	0.0
vegetable oil	1	tablespoon		117.23200000000001	0.0	0.0	13.6
onion	1		diced	44.0	10.274000000000001	1.21	0.11
parchment paper	24			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.